Peanut chicken

    Peanut chicken

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    About this recipe: This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less chilli, like it spicy, use more.

    Serves: 8 

    • 400g jasmine rice
    • 1 litre water
    • 3 tablespoons soya sauce
    • 2 tablespoons smooth peanut butter
    • 2 teaspoons white wine vinegar
    • 1/4 teaspoon chilli powder
    • 3 tablespoons olive oil
    • 4 skinless, boneless chicken breasts - cut into thin strips
    • 3 tablespoons chopped garlic
    • 1½ tablespoons chopped fresh ginger
    • 4 spring onions, chopped
    • 1 head broccoli, chopped
    • 50g unsalted dry-roasted peanuts

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Cook the rice in a rice cooker, or combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
    2. In a small bowl, stir together the soya sauce, peanut butter, vinegar and chilli. Set aside.
    3. Heat oil in a wok over high heat. Add chicken, garlic and ginger and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
    4. Reduce heat to medium, and add spring onion, broccoli, peanuts and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

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